Samin's Internet-Famous Chicken is Incredibly Juicy | NYT Cooking

buttermilk

🥗Healthier: Greek yogurt

💰Cheaper: milk + vinegar

Greek yogurt reduces calories while maintaining creaminess

Introduce the recipe and its background.

Remove the wing tips from the chicken using scissors or a paring knife.

Salt the chicken using a five-fingered pinch, ensuring even coverage on both sides and inside the cavity.

Let the salted chicken sit for 30 minutes before marinating in buttermilk.

Prepare the marinade by mixing 2 cups of buttermilk with 2 tablespoons of kosher salt in a large Ziploc bag.

Add the salted chicken to the buttermilk marinade and ensure it is well coated.

Seal the bag and refrigerate the chicken overnight, ideally for 12 to 24 hours, but it can be left for up to 3 days.

After marinating, drain excess buttermilk from the chicken before preparing to roast.

Truss the chicken by tying its legs together with twine to ensure even cooking.

Let the trussed chicken sit at room temperature for about 1 hour before roasting.

Preheat the oven to 425°F.

Place the chicken in a cast iron pan or a baking sheet with a shallow rim.

Cook the chicken in the oven, placing the legs toward the back for half the cooking time, then flip it to ensure even cooking.

After 20 minutes, reduce the oven temperature to 400°F.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens